Pad Thai

YieldsMakes 2 servings

AuthorRevadee Crabbe, Phoenix, Arizona,

"Fish sauce smells very bad if you're not used to it," says Thai immigrant Revadee Crabbe. So when she cooks this popular Thai noodle dish for her husband and friends, she adapts it to American tastes by using salt instead of fish sauce, and much less chili. Look for rice noodles in the Asian section of the supermarket. Those 1/4 inch wide hold their shape best.

Ingredients

4 ounces dried rice noodles (rice sticks or mai fun)

2 tablespoons catsup

1 1/2 tablespoons sugar

1/2 to 2 teaspoons hot chili flakes

Salt or Asian fish sauce (nuoc mam or nam pla)

2 teaspoons salad oil

2 cloves garlic, pressed or minced

1 boned, skinned chicken breast half (6 oz.), sliced into thin strips

1/3 pound (24 to 30 per lb.) shrimp, peeled and deveined

2 large eggs, beaten to blend

3 green onions, ends trimmed, cut into 1-inch lengths

3 cups (1/2 lb.) bean sprouts, rinsed and drained

2 tablespoons finely chopped unsalted roasted peanuts

Cilantro sprigs

1 cup finely shredded cabbage

1/2 cup shredded carrot

Lime wedges

Nutrition Facts

Servings Makes 2 servings

Amount Per Serving

Calories638Calories from Fat 24

% Daily Value *

Total Fat17g27%

Saturated Fat3.3g6%

Cholesterol355mg119%

Sodium515mg22%

Total Carbohydrate78g26%

Dietary Fiber4.8g2%

Protein46g92%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1

1

Soak noodles in hot (not boiling) water to cover until soft, 5 to 10 minutes; drain.